Substitutions in Baking & Cooking
I see questions about substitutions in baking and even cooking often. Here is a list of great ideas if you’re missing an ingredient or just don’t want to use it!
- To replace 1 yolk or 1 egg use 1 tablespoon of vinegar and 1 teaspoon of baking soda. To do this, mix the baking soda with the dry ingredients of the recipe and the vinegar with the wet ingredients. Proceed with the recipe.
- For every egg the recipe calls for, use 1/4 cup pureed fruit, buttermilk, sour cream, or yogurt.
- For every egg the recipe calls for, 3 tablespoons of Aquafaba can be used.
You can replace the oil with the equal amount that the recipe calls for of:
- Pureed fruit
- Melted butter
- Sour Cream
- In a 1 cup measuring cup, measure and add 1 tablespoon vinegar then fill the rest of the measuring cup with milk. Let sit for 5 minutes and use as much as the recipe calls for.
- You can use the equal amount of sour cream that the recipe calls for in place of the buttermilk.
- For every 1 cup of heavy cream, you can use 3/4 cup of milk mixed with 1/3 cup of melted unsalted butter.
You can replace milk with the equal amount that the recipe calls for of:
- Lactose Free Milk
- Soy Milk
- Rice Milk
- For every 1 cup of milk the recipe calls for, use 1 cup of water mixed with 1/4 cup dry milk powder.
You can replace alcohol with the equal amount that the recipe calls for of:
- For every 1 cup of wine the recipe calls for you can use 1 cup of fruit juice mixed with 2 teaspoons of vinegar.
- For every 1 tablespoon of rum, brandy, or bourbon the recipe calls for, use 1/2 teaspoon of that flavor extract.